Pour boiling water over the tomatoes, transfer to cold water and peel, chop and place in a blender.
Put randomly chopped bell peppers, garlic, cucumbers in a blender, add salt, hot pepper, olive oil and blend until smooth. Put in the refrigerator.
Cut the eggplant into 2 cm cubes, season with salt, roll in cornstarch and deep-fry for 2-3 minutes until soft and golden brown. Then transfer to a paper towel folded several times to remove excess oil.
Try chilled soup – and add salt or pepper, if necessary. Pour into plates, put the eggplant on top. Decorate with herbs and serve.